Preserved Lemons with Rosemary

Photo: Iain Bagwell

Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.

Yield: Makes 1 quart
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:
Total: 20 Minutes


  • 4 lemons
  • 1/2 cup kosher sea salt
  • 1 teaspoon dried crushed red pepper
  • 4 sprigs fresh rosemary
  • 1 cup fresh lemon juice


  1. 1. Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.
  2. 2. Cut lemons into wedges; discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Preserved Lemons with Rosemary Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy